1 1/2 cups milk;
1 cup coconut cream;
1/2 cup white sugar;
2 (1/2 pound) avocados, peeled and pitted;
3/4 teaspoon lemon juice.
Preparation:
Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
Allow ice cream to soften in refrigerator for 10 minutes before serving.
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